Molecular Gastronomy

“It’s like pyrotechnics at a Kiss concert. Take that away, take your face paint away and you suck.”

Beyond the fogs and foams, here’s how chefs like Wylie Dufresne changed restaurants forever.

India’s chef of the year is bringing his modernist take on his country’s cuisine to New York with Baar Baar.

The restaurant will explore the old and new of both French cuisine and Achatz’s groundbreaking modernist restaurant Alinea.

Spain adds to its rich culinary tradition with two more restaurants joining the ranks of the world’s best.